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Spaghetti Alla Puttanesca

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0152
Energy (kCal)31.2363
Carbohydrates (g)7.1072
Total fats (g)0.2906
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. | 2. Use 1/2 teaspoon chili flakes if chili pepper are not available. | 3. Cook spaghetti in large pot of salted water until 'al dente'. | 4. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. | 5. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. | 6. Stir and cook gently for 8 minutes. | 7. Discard garlic clove, add olives, and cook just until heated. | 8. Serve hot over hot cooked spaghetti. | 9. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    plum tomato 4 - - - -
    extra virgin olive oil 3 tablespoons - - - -
    basil leaf 2 - - - -
    onion 1/4 cup Chopped 16.0 3.736 0.44 0.04
    italian parsley 1 tablespoon - - - -
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    anchovy fillet 2 - - - -
    black olive 12 pitted - - - -
    chili pepper - - - -
    parmigiano reggiano cheese - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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